Use sauce to accompany roast quail, pheasant, or other game, including venison.


  • 1 cup (Chateau Ste. Michelle) Sauvignon Blanc
  • 1 cup (Chateau Ste. Michelle) Cabernet Sauvignon
  • 3/4 cup red wine vinegar
  • 1/4 cup prosciutto, shredded (or lean ham/canadian bacon)
  • 3 cloves garlic, mashed
  • 1/2 lemon, peeled and sliced
  • 2 sage leaves
  • 2 sprigs rosemary
  • 4 juniper berries
  • salt and fresh cracked black pepper to taste
  • 2 chicken livers, finely chopped
  • 4 anchovy fillets, finely chopped


In a NON-aluminum saucepan, combine Sauvignon Blanc, Cabernet Sauvignon, and all ingredients EXCEPT chicken livers and anchovy fillets. Bring to boil. Remove garlic, sage, rosemary and juniper berries. Add chicken livers and anchovies and simmer slowly until sauce is reduced by 1/2. Salt and pepper to taste.

Wine Recommendation: Cabernet Sauvignon

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Submitted 6/13/05.
Source: Chateau Ste. Michelle Winery
Submitted By: Rick Smith
Sauce For Game